A busy life does not have to leave you to the mercy of take-out or the frozen food isle. A well- stocked pantry could be your salvation. You do not need every spice on the shelf in the super market, but you do need the basics...Kosher and sea salt, black pepper, granulated garlic and onion powders, thyme, rosemary, oregano, dill, basil, paprika, hot pepper flakes, cinnamon, ginger, whole nutmeg, good quality vanilla and any other herbs or spices you like and appear in the foods you eat most often. I like to keep pots of fresh dill, basil, parsley, thyme and oregano on the windowsill. They look great and supply me with fresh herbs all the time. Potatoes, onions, and fresh garlic are indispensable.

If you do not have the time or inclination to make your own stocks, there are some very suitable substitutes available in the market. Just check the salt content and you are home free. Good quality canned tomatoes are a must have as well. You should have an assortment of rice, pasta and beans. I always have canned tuna (I love the kind packed in olive oil), flat sardines, and an extra jar of mayonnaise. Extra virgin olive oil and at least one less assertive oil are also important. Assorted vinegars and mustards also give you a broad spectrum of flavors. Good old clover honey and fine quality imported soy sauce are essential elements in a surprisingly large number of receipes.

Unbleached flour is beyond basic, as are white and brown sugars. I like polenta so I also keep a container of corn meal. Now it's up to you. What do you like? What do you crave? Have them available. It just takes a little time to get organized at first- and I do admit, some of it is trial and error- but it is definitely worth effort. Take-out and frozen food will always have their place and I love dining out as well. But now, with just a little forethought you have another choice.

GRILLED SALMON WITH STRAWBERRY-CUCUMBER SALSA

For the salsa...

1 small English cucumber peeled, seeded and diced (about 1 cup)
1 small red onion diced
Cup sliced green onions (green part only)
2 tablespoons chopped fresh cilantro
Cup champagne vinegar (or any other mild vinegar)
1 medium jalapeno chile minced (remove seeds and ribs)
1 red bell pepper chopped (remove seeds and ribs)
Teaspoon sea salt
Juice of lime
1 tablespoon vegetable oil

In a large bowl, lightly toss all ingredients and set aside.

For the salmon...

4 boneless and skinless salmon filets (6-8 ounces apiece)
3 tablespoons melted butter (you may substitute olive oil)
2 tablespoons soy sauce
1 tablespoon honey
Juice of 1 lime

Preheat grill. Combine all remaining ingredients but salmon in a small mixing bowl. Lightly brush salmon with olive oil to prevent sticking. Grill over medium-high heat. Grill on first side about 3 minutes. Flip salmon, brush with marinade and continue to grill for additional 3 minutes. Remove from grill and serve with salsa.

Enjoy!!